The ultimate veganizer

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Month: April 2014

As much as the pictures look nice, this recipe was a little bland and I will definitely add more spices if I ever make it again.

First you start with the tofu cubes: I cut up one package of extra firm tofu. I mixed together 1 TBsp miso paste, 1 TBsp lemon juice, 4 TBsp nutritional yeast, and 3 TBsp water. Then I put the cubes in a large tupperware container, mixed them in the sauce and put them in the fridge to marinade.

Meanwhile in a pan I fried up 2 Tbsp canola oil, 1 chopped yellow onion, 2 TBsp ginger, 2 TBsp garlic, 1 TBsp cumin, 1 tsp tumeric, and 1 TBsp masala powder. Then I added one package of fresh spinach until it was all wilted. Once cooked/wilted this was placed in the food processor and made in to a paste.

Using premade pita bread, I spread the paste on a slice, then topped it with tofu and halved cherry tomatoes. This was baked at 475 for 10 minutes.

The next layer called for one head of cauliflower chopped into florets. for the buffalo cauliflower wings. I mixed together 2 cups almond milk, 2 cups flour, 1 TBsp garlic powder, a dash of paprika, and then coated the cauliflower in this. This was baked for 20 minutes at 450.

In a separate bowl I whisked together 1.5 cups BBQ sauce, 1/4 cup hot sauce, and 2 TBsp cornstarch. Once the cauliflower was baked, I mixed it in this BBQ sauce mixture and topped the pizza with it. Then I sprinkled a little Diaya mozzarella on top, and baked in the oven at 475 for 15 minutes. Super spicy and tasty.

This was a super easy recipe: Take one package of TJs beefless strips, fry in a small amount of olive oil and then add a packet of the Frontera Key Lime Cilantro Taco Skillet Sauce (yes it is vegan). Then I spread this over one pre-made package of pizza dough, and topped that with Daiya pepperjack cheese. Cooked at 450 for 15 minutes. Delish!